Black Bean and Roasted Corn Salad Recipe

Name: Black Bean and Roasted Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup grapeseed oil, divided; 1 large red onion, diced; 2 cloves fresh garlic, chopped; 1 pound frozen corn kernels or about 4 ears fresh (do not use canned corn - it becomes gummy); 1 (16-ounce) can black beans, drained; Salt and freshly ground black pepper; 1/4 cup fresh scallions, (about 2 to 4 scallions) white and tender green parts only, sliced on the diagonal; 1/4 cup minced fresh cilantro leaves; 1 mango, diced small; 2 teaspoons diced red onion; 2 teaspoons diced red bell pepper; 2 teaspoons diced green bell pepper; 1 teaspoon chopped chives; 1 lemon, juiced; 1 1/2 teaspoons honey; 1 teaspoon rice wine vinegar; Salt and freshly ground black pepper; 1/4 cup red wine vinegar; 1 shallot, quartered; 2 teaspoons chopped chives; 1 teaspoon salt; 1/4 teaspoon pepper; 1 cup canola oil; 1 large ripe tomato, diced small; 2 tomatillos, diced small; 1 garlic cloves, lightly crushed with the side of a knife blade to release oils, then finely minced; 2 tablespoons chiffonnade fresh flat-leaf parsley (1 small handful, about 1-ounce, rinsed and dried; 2 stalks celery, small diced; Salt and freshly ground black pepper

Servings: persons

1/2 cup grapeseed oil, divided
1 large red onion, diced
2 cloves fresh garlic, chopped
1 pound frozen corn kernels or about 4 ears fresh (do not use canned corn - it becomes gummy)
1 (16-ounce) can black beans, drained
Salt and freshly ground black pepper
1/4 cup fresh scallions, (about 2 to 4 scallions) white and tender green parts only, sliced on the diagonal
1/4 cup minced fresh cilantro leaves
1 mango, diced small
2 teaspoons diced red onion
2 teaspoons diced red bell pepper
2 teaspoons diced green bell pepper
1 teaspoon chopped chives
1 lemon, juiced
1 1/2 teaspoons honey
1 teaspoon rice wine vinegar
Salt and freshly ground black pepper
1/4 cup red wine vinegar
1 shallot, quartered
2 teaspoons chopped chives
1 teaspoon salt
1/4 teaspoon pepper
1 cup canola oil
1 large ripe tomato, diced small
2 tomatillos, diced small
1 garlic cloves, lightly crushed with the side of a knife blade to release oils, then finely minced
2 tablespoons chiffonnade fresh flat-leaf parsley (1 small handful, about 1-ounce, rinsed and dried
2 stalks celery, small diced
Salt and freshly ground black pepper

1
Preheat oven to 375 degrees F.
2
In a large skillet, over medium-low heat, add 1/4 cup of oil and get the pan warm on the stovetop.
3
Add the diced onion, garlic and corn kernels.
4
Saute together until the corn feels cooked to the bite.
5
Place in the oven until roasted (but not dried out) about 20 to 30 minutes.
6
For the mango salsa:
7
Combine the mango, onion, bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a non-reactive bowl and chill.
8
For the vinaigrette:
9
Add, 1 at a time through the feed opening of a running blender, the vinegar, shallot, chives, salt and pepper.
10
Leaving the blender running, add the oil in a slow thin stream and allow to emulsify.
11
Taste and adjust seasoning with salt and pepper.
12
To make the tomato salsa:
13
Combine the tomato, tomatillos, garlic, parsley, and celery.
14
Season, to taste, with salt and pepper and set aside.
15
Fold together corn mixture and black beans.
16
Season with salt and pepper.
17
Add enough red wine vinaigrette to coat.
18
(Do not feel compelled to use all of the dressing.)
19
Transfer to a serving dish, and top with a spoonful of mango salsa in the center surrounded by a ring of tomato salsa.
20
Garnish with scallions and cilantro leaves.
21
Serve with any extra dressing on the side.

958

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 1/2 cup grapeseed oil, divided, 1 large red onion, diced, 2 cloves fresh garlic, chopped, 1 pound frozen corn kernels or about 4 ears fresh (do not use canned corn - it becomes gummy), and more.

Yes, Black Bean and Roasted Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Black Bean and Roasted Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions